Here it is, our main

Chickpea harder than normal peas, so it must be soaked for 8-12 hours. 1 measure the peas take 4 measures of cold (!) water. Since we cook the soup in water for soaking, add baking soda (not to be confused with the salt!), it contributes to the cooking peas. Leave the peas in for the night. In the morning rinse the peas, cover with fresh, cold water on 3 fingers above the level of the peas in a saucepan, put on fire, bring to a boil, diminish the heat to low and cook for at least 1 hour. Do not add salt!

Soft chickpeas drained through a sieve and put in a bowl, the broth is stored. Cut bacon in small squares, onion, cut into rings, celery clear from the top of the fibrous layer and cut into pieces, garlic just cleaned from the husk, slept moderately dry rosemary and red hot pepper. I have a paste of spicy red pepper.

On a dry pan fry the bacon slices until browned, put on plate

Pour into the pan vegetable oil and spread the leeks, celery, garlic, pour the rosemary and put hot pepper, pour half a Cup of water and simmer over a low heat until the vegetables are soft

In a saucepan with the remainder of water in which the cooked peas sent boiled chickpeas and steamed vegetables

Use immersion blender to grind everything into a puree, add salt to taste

Dilute the puree with the hot stock or boiling water to your desired consistency and taste for salt. Especially do not add salt, fried bacon salty enough, don't forget about it.

Pour soup in bowls, decorate with your favorite greens and add a side of bacon. DELICIOUS IT IS!